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leaving behind a purer coffee
Their focus on experimentation and precise processing shines through here
this coffee is made from carefully selected ripe cherries
and adds a series of practical
Ngila Estate sits at 1
Sitio Baixao da Serra - Natural Brazil Experimental leaving behind a purer coffeeThis is a natural process Catucai from Sitio Baixo da Serra, a 2 hectare farm in Caldas, Minas Gerais, run by Abner and Vanessa Carvalho at 1,150m. The couple bought the farm in 2011, selling their house to fund it, and have since built it into a consistent producer of quality naturals as members of the Cooxup cooperative. Coffee growing runs through the wider family Abner's brothers farm neighbouring plots, and the group works together at harvest and
